Harry’s Bar & Dining Opens In Bondi

By Ellie Schneider
19th Feb 2015

Convenience store turned coffee shop turned 80-seat bar and restaurant, Harry’s has had many faces over the past 15 years.

Stepping through the doors the new space is impeccable, designed by the ultra talented Tina Cha of Guru Projects. It’s simple and sophisticated, boasting white marble tables, polished concrete and raw timber. An impressive teal Synesso coffee machine sits front and centre, and you immediately know these guys mean business. The menu has also had a facelift, and will appease your appetite come breakfast, lunch or dinner. Yes, in our books, Harry’s has quickly become one of the best restaurants in Bondi.

So don’t go expecting your run-of-the-mill breakfast fare here. Everything at Harry’s is executed with finesse, be it the cider-cured ocean trout with a 63-degree egg, or the pan roasted Holmbrae chicken with roast carrots and brussels sprouts.

Rattling the pots and pans is Chef Bryan O’Callaghan (ex Tilbury Hotel) who has designed a menu around fresh, seasonal and local produce. Breakfast is all about wholefoods, with house-made gluten free banana bread, quinoa and feta fritters, and coconut chia pudding gracing the menu. Lunch features a selection of share plates and salads. Our picks are the Alaskan crab sliders with green apple and cucumber, Coorong beef burger with pickled zucchini and Manchego, and the delectable smoked tuna salad with soba noodles and raw veggies. The addition of sweet potato fries will never be a bad choice.

The drinks list is equally as impressive with Botanica cold pressed juices, Hilly Billy ‘non alcoholic’ apple cider and Kombucha tea for the health enthusiasts. But if you’re looking to treat yourself (like we are!), the snickers or red velvet milkshake are sure to give you a 3pm sugar hit.

For those on the run, get your coffee to go with a pick from their selection of takeaway sandwiches, cakes and house-made pastries. Though, if you have the time we’d recommend sitting street side and watching the world go by.

Image credit: Nikki To

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